Page 65 - Tropic Magazine Issue 13

Q&A

with The Chambers

How did The Chambers come to life?
The beauty and charm of the building
was what initially drew me to this
project. It had a lot of history being
built in 1926 and I thought it seemed
like the perfect host for a unique
offering. From here The Chambers was
born. We thought there was room in
the marketplace for a new and unique What are the challenges facing local dining at SoMa you can’t go past the
concept – a place for people to come, chefs trying to use local produce? Chinese Style pork belly for an entree
meet, mingle and share in great food, I don’t think there are any challenges. and the rack of lamb with lemon myrtle
wine and company. This is what The You can always rely on the produce to spinach puree, roast kipfler potato,
Chambers is all about! be of a high-quality and fresh. I have plum and blueberry jus for a main. The
been a chef in Cairns for the last ten smoked Rib Fillet is also a favourite.
How much local produce do you use in years and enjoy creating fresh and
your menus? wholesome dishes that highlight the
Our menus incorporate local produce produce the region has to offer!
in every element of their dishes.
From fresh vegetables and fruit from Are there any items of produce you
Rusty’s Market to locally sourced meat were surprised to discover are grown
and seafood, our menus highlight in FNQ?
ingredients and produce that are fresh Probably yam, taro and cassava. They
to the region. have a natural earthy flavor which pair
very well with natural sweet flavours
Why is it important to use local such as honey.
produce?
We use ingredients that represent our Do you have a favourite local food
region’s tropical climate. In Cairns, we product or item?
are lucky to have an amazing range of Fresh mushrooms of different varieties,
fruits, vegetables, meat and seafood especially those with a great texture to
right at our doorstep. Using this local experiment with.
produce allows us to consistently use
fresh, quality ingredients in all our What do you recommend at The
dishes. Not only that but they are Chambers?
sustainably sourced and it is great There are too many to choose from! The
knowing we are working together with Breakfast Ramen is definitely a must-
the local farmers in the region. try for those going to Tattle. For anyone

Breakfast Ramen - Serves 4
Ingredients: Method:
• 500g Pork bone • Put vegetable and pork bone and water
• 500g Ham Hock in stock pot
• 500g Chicken bone • When it starts to boil add ham hock
• 3L Water and chicken bone
• 200g Carrot • Cook for max of 1 hour
• 100g Celery • Strain ham hock and chicken bone
• 1 Onion with skin • Transfer stock to clean pot and reduce
• 1 Garlic bulb to half
• 1 tsp Peppercorn • Pull the ham hock meat from the bone
• Light soy sauce – season to taste • Season the stock with light soy sauce,
• Palm sugar – season to taste palm sugar and salt
• 1 tsp Sesame oil • Cook the ramen noodles in broth
• Sesame seed roasted • Cook market vegetables • Garnish with market vegetables,
• Market vegetable for garnish • Poach egg poached egg and sesame oil and
• 1 egg poached • Place the noodles and broth in a bowl sesame seeds
• Instant ramen noodle • Top with ham hock meat • Bon appetite!

65 • tropicnow.com.au